I doubled the recipe and used two entire seasoning packets, two cans cream of mushroom soup and one can cream of chicken soup (should have used one less can of soup, though). Since my last crock pot recipe came out extremely dry, I was afraid to start the chicken off with so little liquid, so I put two cans of the soup and ¾ c. vermouth (no white wine on hand) in at the beginning. I’ll use less liquid next time since I ended up having to thicken the final product. 30 minutes before this was done, I added some sautéed mushrooms, garlic, and onion, and did some additional seasoning with oregano, basil, garlic powder, rosemary, paprika, and pepper. Served over egg noodles—yum!
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I doubled the recipe and used two entire seasoning packets, two cans cream of mushroom soup...